Sunday, April 22, 2012

Kale and Basil Pesto

It was only last year that I made homemade pesto for the first time using the basil I grew in my garden. Can you believe it?! An Italian who never made pesto until she was in her thirties?! ;-)

As I researched pesto more, I found that you can really use a variety of greens to make it -- spinach and kale to name a few. So when some fresh kale I bought in bulk at BJ's and fresh basil I picked up at Trader Joe's a week ago were both starting to get a little old, I figured I'd try making a kale and basil pesto.

The color was amazing! Such a lush green. And, the taste was perfect. The kale cut the usually heavy basil taste. I didn't use any cheese in here, so it's not only gluten free, but it's also vegan.

In a blender, add in the basil, garlic and 2 cups of kale in a blender. Turn the blender on and then slowly pour in half a cup of the olive oil. If you see it's not blending, turn off the blender and scrap the sides down making sure the oil makes it's way to the bottom and then begin blending again.

Once there are no more solid pieces left, add in the rest of the kale along with the pine nuts. Turn on the blender and slowly pour in the rest of the olive oil, scrapping down the sides and bottom, as needed. Add in the salt and blend.

Let the pesto sit for about 20 minutes and then either put over pasta, use on a sandwich or put in a container and refrigerate for later use.

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